Beefsteak pie

Yield: 6 servings

Measure Ingredient
2 pounds Stewing beef
2 larges Onions; chopped fine
1 tablespoon Brown sugar
2 tablespoons Corn oil
2 teaspoons Pepper
1 teaspoon Salt; (optional)
½ pounds Carrots; chopped water or stock to cover

Cut the meat into ½ in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender.

Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours).

For added flavor; I have added ⅓ cup of red wine.

THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chicken fat. Add salt and pepper to taste.

Nondairy, kosher for Passover, creamer can be added for creaminess.

Remove from heat and add 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased.

Pour in the hot stew and smooth the remaining potato mixture on the top. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown. Serves 6 generously.

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